几种乌龙茶香气成分比较研究

摘要

Oolong teas are mainly produced in the south and north of Fujian, Guangdong and Taiwan, and they have unique aroma qualities in different producing districts. The sensory evaluation and HS-SPME/GC-MS were applied to analyze the aroma qualities and aroma components of typical Oolong teas from the four producing districts in this study. The results showed that, the main aroma components include alcohol, ketone, aldehyde, ester, hydrocarbon, phenols and nitrogenous compounds. However, the aroma components of the Oolong teas from different districts showed large differences. Trans-nerolidol (40.96%) and α-farnesene (20.00%) were found as the major aroma components of high-mountain Oolong tea from Taiwan. While trans-nerolidol (46.22%), indole (15.20%) andα-farnesene (23.01%) were found as the major aroma components of fresh scent-flavor Tieguanyin from south of Fujian province. Linalool and its oxidates (11.87%), ionones (5.26%) and 3-hexenyl ester, (z)-hexanoic acid (5.05%) were the major aroma components of Shuixian from north of Fujian province, and trans-nerolidol (31.43%) and indole (35.83%) were found as the major aroma components of Wuye dancong from Guangdong province. The aroma components of different fermentation-degree Oolong teas, including Jinxuan Oolong tea and Oriental beauty tea were analyzed and compared. The correlations between the aroma quality and aroma components were also discussed.%乌龙茶主要产于我国福建南部（闽南）、北部（闽北）及广东和台湾等地，不同产区乌龙茶具有独特的香气品质特征。本文选取不同产区有代表性的乌龙茶样品，采用专家感官审评和顶空固相微萃取法（HS-SPME）结合气相色谱与质谱联用技术（GC-MS），进行了香气感官品质审评和香气成分分析。研究结果表明，乌龙茶香气化合物主要包括醇类、酮类、醛类、酯类、碳氢化合物、酚类、含氮化合物等，但不同产区乌龙茶香气组成存在明显差异；反-橙花叔醇（40.96%）与α-法尼烯（20.00%）是台湾高山乌龙茶的主要香气成分；反-橙花叔醇（46.22%）、吲哚（15.20%）和α-法尼烯（23.01%）是闽南清香型铁观音的主要香气成分；反-橙花叔醇（13.51%）、芳樟醇及其氧化产物（11.87%）和紫罗酮类物质（5.26%）是闽北水仙的主要香气成分；而反-橙花叔醇（31.43%）和吲哚（35.83%）是广东乌叶单枞的主要香气成分。本文还分析比较了不同做青程度乌龙茶的香气成分，同时探讨了香气成分含量与乌龙茶香气品质间的关系。